Individual Bread and Butter Puddings Recipe


Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings6
SpecialityInterest Group


 White bread slice8 , buttered (Thick)
 Eggs2 , beaten
 Caster sugar1 1⁄2 Ounce (40 g)
 Vanilla essence1⁄2 Teaspoon (3ml)
 Nutmeg1⁄2 Teaspoon (3ml)
 Cinnamon1⁄2 Teaspoon (3ml)
 Butter1 1⁄2 Ounce, melted (40 g)
 Lemon1 , grated rind
 Single cream5 Fluid Ounce (150 ml)
 Milk90 Milliliter (6 tbsp)
 Dates4 Ounce, chopped (110 g)
 Pecan nuts2 Ounce, chopped (50 g)

Nutrition Facts

Serving size

Calories 356 Calories from Fat 174

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 8.1 g40.5%

Trans Fat 0 g

Cholesterol 103.5 mg

Sodium 187.8 mg7.8%

Total Carbohydrates 40 g13.4%

Dietary Fiber 3.8 g15.1%

Sugars 20.6 g

Protein 7 g13.1%

Vitamin A 8.9% Vitamin C 13.1%

Calcium 7.6% Iron 4.8%

*Based on a 2000 Calorie diet


1. Cut 12 rounds of the buttered bread.

1. In a mixing bowl beat sugar, vanilla, nutmegs, butter, cinnamon and sugar.
2. Mix the lemon rind, milk and cream.
3. Add dates and nuts.
4. In 4 ramekin dishes, place one round of bread.
5. Sprinkle pecan mixtur and date as topping. Make alternate arrangements of dates, pecans and bread. Add a layer of bread as finishing.
6. Add egg mixture just between ramekins.
7. Let it stand for 20 minutes.
8. Bake for 170°C, 325°F for 40 minutes, till it turns golden brown.

9. Serve individual bread and butter puddings with creme fraiche or yogurt.